Check out tavern menu for Stewart House

The restored Stewart House in Athens, which was open for outdoor, wood-fired diningduring the summer and early fall, has unveiled the menu for its ca.1883 Tavern, developed by the hotel’s executive chef, Bob Turner. He spent 14 years at the Omega institute in Rhinebeck and opened the Rivertown Lodge in Hudson. Turner’s menuincludes Irish soda bread from a fifth-generation Turner family recipes, with house-made cultured butter; a variety of other snacks and shareables; bitter-green Caesar with head-on shrimp, pepitas, radish, anchovy and roasted-garlic toast; striped bass; sirloin tip steak; roasted half chicken; and, for dessert, baked apple with black-pepper creme anglaise and salted oatmeal lace cracker.